Broccoli:

This vegetable is one of the most healthful foods, period. It is also easier to digest than other members of the cabbage family.

Few vegetables have the nutritional punch of broccoli, which is full of antioxidant vitamins, minerals and several potent phytochemicals, including:

lutein and zeaxanthin, two carotenoids that are thought to protect vision from age-related macular degeneration
beta-carotene, which the body uses to manufacture vitamin A
indoles, compounds that may protect against breast, colon, esophageal, prostate and lung cancers
monoterpenes, antioxidants that increase immunity
sulforaphane, which boosts the production of cancer-fighting enzymes such as quinone reductase
phenethyl isothiocyanate, a phytochemical thought to protect against lung cancer

One half-cup of broccoli has 2.3 grams of protein, 2.3 grams of fiber, 3.9 grams of carbohydrate, 21.8 calories and no fat. It also supplies 39 micrograms of folate, 58 milligrams of vitamin C—1,082 IU of vitamin A and 36 milligrams of calcium. Broccoli is also a good source of iron and riboflavin.

Broccoli florets are richer in beta-carotene than stalks are, and the leaves are higher still. If the leaves are young and very fresh, add them to a salad. Otherwise, cook them with the broccoli or use them in soups and stir-fries.

Heat and water destroy vitamins, so cook broccoli rapidly and with minimal contact with water. Sautéing, steaming, blanching and roasting are ideal methods. When you boil broccoli, many of the B vitamins and vitamin C in up in the cooking liquid. Don't pour these vitamins down the drain, use the liquid in soup.
Cook broccoli only until it is bright green and crisp.

Quick broccoli-cheese soup:

Cut stalks off a bunch of broccoli and divide the top into florets Peel the stalks, cut into ½-inch chunks...cook in 2C chicken broth until barely tender
Add the florets & cook 7 minutes
Puree the solids with ½ c the broth in a blender
Return to the pot and stir in ¼ cup of cream and ½ cup of grated extra-sharp cheddar cheese
Medium-low heat, stir frequently, until the cheese melts

Roasted broccoli and garlic (very nutritional)

1 lb florets & several small garlic cloves peeled
Use a baking sheet & drizzle with 2 tablespoons olive oil
Sprinkle with 1 teaspoon of salt
450°F for 10 to 15 minutes, turning everything a few times while it cooks
The garlic should be golden and tender.